Chasiu Yaki Udon

Niku Yaki Udon

Chicken Teriyaki

Oyaki Donburi

Tonkatsu Set

pork deepfried in breadcrumbs with tonkatsu sauce10,00€

Katsu Curry

cripsy-coated pork in Japanese curry sauce 11,00€

Katsu Don

pork deep-fried in breadcrumbs, with onions and eggs 11,00€

Miso Ramen

Miso is a paste made of soybeans and allotments of rice, barley as well as other cereals. The broth of the Miso Ramen is based on this paste, mixed with chicken- or fishbroth, occasionally also with other ingredients. It is nattily sweet and tasty, and has a very characteristic look due to the miso ingredients.

Miso Ramen is a relatively young dish compared to other noodle soups. It has its origins in Hokkaido and is therefore exclusively Japanese and not inspired by Chinese soups.

Shoyu Ramen

The word shoyu simply means "soy sauce". Shoyu Ramen are based on a clear chicken- or vegetable broth and lots of soy sauce. Thus they obtain a spicy and salty, but still light taste and can be combined with various toppings.

In Japan Shoyu Ramen are usually served with curled noodles, but that's not necessary for the consumption of "original" Shoyu Ramen.

Udon

The origin of Udon can be traced back on the Buddhist monk Kunai. In the early 9th century he travelled to China in order to study the doctrines of Buddhism. On his way back to the Sanuki region he brought with him the recipe for this type of noodles. Udon consist of wheat flour, table salt and water. In Japan Udon are usually served chilled during summertime and hot in winter.

Soba

Soba were mainly and traditionally served in Tokyo. The origins of this tradition go back to the Edo period during which the inhabitants of Tokyo were more prone to illnesses than the rural population, due to the frequent consumption of thiamine-lacking white rice. To counterbalance this lack the Soba noodles, which are rich in thiamine, were consumed more frequently.

Soba are also traditionally served on New Year‘s Eve („Toshikoshi Soba“). In Japan it is not uncommon to call all thin formed noodles „Soba“ to distinguish them from the thicker Udon, even though the actual Soba are madeof buckwheat.

Gyoza

The Japanese Gyoza and the Korean Mandu emerged from the Jiaozi, which again arose during the time of the Seong dynasty in antique China. Both Gyoza and Jiaozi consist of minced meat or vegetables, rolled up into thin dough pockets. The Japanese variant is usually characterised by a stronger taste of garlic and a rather light salt- and soy flavour.

Wakame

For centuries wakame has been cultivated by sea farmers in the cold coastal regions of Japan and Korea. During the middle of the 2Oth century this sea weed was brought to Europe, probably in ballast water tanks of ships, and is sincethen endemic also in European coastal regions.

Wakame is considered very healthy and is usually served dried or salted. The salted variant is a common addition in Japanese soups and dishes.